Shared Flashcard Set

Details

Advanced Foods
Baked Products
34
Other
Undergraduate 2
10/14/2010

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Cards

Term
Why doesn't gluten form in cake batter?
Definition
Batter is watery and the gluten molecules will be too far away from each other to build structure
Term
What is cocoa powder? What does it do?
Definition

Starch

It is a structure builder

Term
What would a chocolate bar do? Why? What should you do to a recipe if you're using a chocolate bar?
Definition

Tenderize because of fat

Decrease sugar, add more flour and egg

Term
Is accuracy important for baking?
Definition
Yes, VERY important
Term
What happens as oven temperature rises?
Definition

The more exposed parts of the batter will build structures

Outside will darken/carmalize before inside cooks

Term
What can you do to provide even heating?
Definition
Put the pan in a water bath
Term
What happens if there is too much sugar and fat?
Definition

High crumb

Too tender

Term
What does manipulation do?
Definition

adds air to batter

-air cell formation

too much manipulation= too tough

Term
What does egg do?
Definition

egg protein coagulation keeps air from rising through the cake and creating tunnels

Too much egg= too tough

Term
What happens to starch during baking?
Definition
gelatinizes
Term
What does fat do during baking?
Definition
melts and tenderizes
Term
What is carry over baking?
Definition
when the product continues to bake from heat of pan after it has left the oven
Term
What do stablizers do?
Definition
absorb water and give structure
Term
what are liquifers?
Definition
ingredients that turn to liquid during the mixing/baking process
Term
Essential steps in the muffin method
Definition

Two mixtures

-1 of wet ingredients

-1 of dry ingredients

Combine them together

Term
Biscuit Method
Definition

Fat is chilled and then rubbed into the flour (dry mixture) to create flakes

-this produces a tender, flaky baked item

Term
Pastry Method
Definition
fold and roll previously prepared dough together witha  block of fat
Term
Cake, conventional method
Definition

Fat and sugar are blended unil smooth, light, and creamy

eggs are added gradually and sifted dry ingredients are added

-liquid and flour added alternatively

Term
Foam Method
Definition
Eggs are whipped or beaten to incorporate air before they are folded into the rest of the batter
Term
Cream Puff method (Pate a Choux)
Definition
cooking water, butter, flour and eggs into a smooth batter, then shaping and baking it
Term
How are the proteins of wheat transformed into gluten?
Definition
As the starch heats up in the oven it gelatinizes and the proteins are formed
Term
What are the three gases which produce leavening action
Definition
CO2, steam, and alcohol
Term
How does the type of flour affect the formation/characteristics of the gluten structure?
Definition
Too high protein means too much gluten development
Term
How does the amount of flour affect the formation/characteristics of the gluten structure?
Definition
Too much protein and gluten development
Term
How does the sugar affect the formation/characteristics of the gluten structure?
Definition

Sugar is a tenderizer

-too much and the product will have too high of a crumb

-not enough and the product will be tough

Term
How does the baking powder residue affect the formation/characteristics of the gluten structure?
Definition
Soapy taste
Term
How does the salt affect the formation/characteristics of the gluten structure?
Definition

Adds flavor

favors amylase activity

inhibits proteases

slows CO2 production

Too much salt will be an inhibitor of processes

Term
How does the egg affect the formation/characteristics of the gluten structure?
Definition
egg protein coagulation keeps air from rising throught he cake and creating tunnels
Term
How does the increase/decrease of milk or water affect the formation/characteristics of the gluten structure?
Definition

Increase- separate the gluten too much and stop structure from forming

Decrease- not enough liquid to spread yeast throughout dough

-cannot hydrolyze starch and sucrose

-cannot gelatinize starch

Term
How does the fat affect the formation/characteristics of the gluten structure?
Definition

Traps CO2

Melting makes the butter more mobile

Increases tenderness

Increases volume

Term
How does the whole wheat flour affect the formation/characteristics of the gluten structure?
Definition
Added protein
Term
How does the corn meal affect the formation/characteristics of the gluten structure?
Definition

Stabilizer

-absorbs water and gives structure

Term

What advantage is gained by adding complex carbohydrates to baked products?

Problems?

Definition

Advantage: More complex carbs have higher amounts of proteins which will produce more gluten and will increase the structure of the product

Problem: too much gluten will cause the product to be tough

Term

In peparing certain baked products the oven must be preheated and the pan prepared before measuring the ingredients. Why?

What are some of these products?

Definition

The leavener in a product will start to react once it has been introduced to a liquid. It is important to have the pans greased and the oven preheated so that the moment the dough or batter is ready it can be put in the oven so that important leavening gases are not lost

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